You’ve inspired me - it’s been about six months, but there’s a nice chill in the air and I’ve been nursing a bad cold. It’s time for some motherfucking chili.
My current recipe (being prepped as I type this)
1 lb ground beef (80/20)
1 large white onion
1 28 oz can crushed tomatoes
1 lb beef “stew meat”
4 cloves garlic
4 dried Arbol chiles
1 dried Guajillo chile
1 dried Ancho chile
1 lb dried kidney beans
chili powder, powdered cayenne pepper, cumin, salt - adjusted on the fly (I start with maybe 4 tbsp chili powder, 2 tbsp cumin, 2 tbsp salt, 1 tbsp cayenne. I’m not big on measuring these - I start tasting the chili about 6 hours in and adjust from there)
I soaked the kidney beans overnight in the fridge.
This morning I browned the ground beef in a skillet. Threw in about half the onion, chopped, with it. Drained the fat, dumped the beef and onion into the crock pot.
I drained the water from the soaked beans, added to a large stockpot, covered with about an inch of water, boiled for 10 minutes (needed to prevent food poisoning. Drained the water and added the kidney beans to the crockpot.
I cut the stems off the chiles. I don’t typically discard the seeds, though some are always lost in chopping of the stems. Rinsed the chiles, threw them into the crockpot.
Poured the crushed tomatoes over the mixture, stirred as best I could (crock-pot still off)
Put the stew meat on top (still as a frozen block.)
The garlic - I peeled 4 cloves and tossed them in my coffee grinder. Pulsed it four times. I hate chopping garlic by hand because then my hands smell of garlic for at least 3-4 days.
Added water to crockpot until the mass of beans and meat was covered by about 3/4"
I just turned on the crockpot (low setting, no spices added yet). I’ll let it go for maybe two hours to get everything nice and liquid, then I’ll add the spices and stir properly.
It’s not the fanciest recipe in the world, nor am I the best cook, but man I love cooking chili. It usually turns out to my liking ![:smiley: :smiley:](https://emoji.discourse-cdn.com/twitter/smiley.png?v=12)
…hell, it won’t be done until midnight though. Should have started earlier. Oh well, I can always throw it in the fridge - chili usually tastes better after sitting a day or two (properly refrigerated, of course). Plus I get to enjoy the smell all afternoon.